About the Book

Popular vegan chef and winner of the Food Network’s Cupcake Wars Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the most popular cuisine in the world.

My Overall Impression

This book takes me back to childhood, but as if I’m seeing it through a vegan version. I used to eat lots of dairy-laden pasta dishes, and this book shows how to make those beloved creamy pasta sauces with all vegan ingredients like nuts.

What Sets This Book Apart

These recipes are all relatively easy to make and contain familiar ingredients that you can find in most grocery stores.

Recipe Difficulty Level

Easy

Focus/Main Types of Dishes

This book focuses on comforting Italian dishes like pasta, pesto, pizza and risotto.

Who Should Read This Book

This cookbook is good for Italian food lovers who can’t believe you can have a dairy-free dish that’s just as creamy and delicious and the original!

From the Publisher

The publisher of the book says, “With fresh vegan takes on classic Italian cuisine illustrated by gorgeous full-color photographs throughout, and her bright and lively personality on every page, Chloe takes you on a delectable trip to Italy—one you’ll want to go on again and again! Buon appetito!”

This Pink Sauce recipe on Chef Chloe’s website is very similar to the Pasta in Pink Sauce recipe on page 136 of her book.

Author Bios

Chloe Coscarelli recently took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. She lives in California with her four adopted dogs. (Bio from Amazon)